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lemon or lime & basil infused olive oil recipe

Course dressing
Cuisine Italian
Servings 1 small bottle
Author Claudia Rinaldi | Gourmet Project


  • 7 oz extra-virgin olive oil 200 ml
  • a small handful of basil leaves
  • the zest of ½ lemon or 1 lime


  1. Heat the oil for less than a minute, you just need it hot enough to make herbs and peel release aromas.
  2. Place basil & zest on the bottom of a (very well) sterilized glass bottle. Fill in with olive oil and store in a dark place for at least a couple of weeks.
  3. Season with it all the good things that come up to your mind.